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turkish

Black Sea Style Cornmeal and Anchovy Skillet Bread

This dish pairs cornmeal, fine with anchovy fillets, fresh or thawed, scallions, sliced and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced High satiety Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
62 g Carbohydrates
26 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 75g cornmeal, fine 278 kcal
  • 117g anchovy fillets, fresh or thawed 246 kcal
  • 12g olive oil 106 kcal
  • 29g scallions, sliced 10 kcal
  • 13g lemon juice 4 kcal
  • 2g paprika 6 kcal
  • 1g black pepper 2 kcal
  • 2g salt 0 kcal
  • 218g water 0 kcal

Cooking instructions

  1. anchovy filletspaprikablack pepper
    Pat anchovies dry. Toss with paprika and black pepper.
  2. olive oilscallions
    Heat olive oil in a nonstick skillet over medium heat. Add sliced scallions and cook 1 minute.
  3. cornmealsaltwater
    Whisk cornmeal, water, and salt in a bowl until smooth. Pour into the skillet and stir for 1 minute until it starts to thicken.
  4. cornmealanchovy fillets
    Arrange anchovies on top, cover, and cook on low 10-12 minutes until the cornmeal sets.
  5. lemon juice
    Uncover, cook 2 more minutes to lightly crisp the bottom, then drizzle lemon juice over and slice to serve.

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